Lenten Golubtzi

Cook rice until thick.

Fry garlic, peppers, 1 onion (minced), 1 celery stalk (chopped finely) and sliced mushrooms in oil.

Add to rice and mix well; add seasoning and tomatoes, but save the liquid.

Boil cabbage until leaves can be separated without breaking.

Cut raised center vein of each leaf so it will be no thicker than most of leaf.

Place about 2 tablespoons of filling in stem end of leaf; roll once, then fold in sides of leaf and continue to roll rest of way.

Use all the larger leaves and save the too-small ones to line bottom of roaster.

Place Golubtzi in layers, then add the can of tomato soup, the liquid from the canned tomatoes and the other onion, minced, as well as the other 2 stalks of celery, chopped finely; salt and pepper to taste.

Bake for 2 hours in a covered roaster in a moderate oven, about 350°.